1 Portion
Ingredients
Sticky rice steamed 100 gr
Fresh mango, 1⁄2 pcs 100 gr
Sesame seed 1 gr
Fresh coconut sauce 70 ml
Mangosteen sorbet 1 scoop
Orchid flower 1 pc
Method
First place the sticky rice and 30 ml of the coconut sauce in to the sauce pan.
The rice needs to be soft and fluffy but also sticky.
Heat up to a warm temperature the left coconut sauce and place the liquid in to a cup to serve beside the rice and mango.
Cut the half piece of mango as shown on the picture, bring the sticky rice in desired shape and sprinkle the sesame on top of the rice and sauce.
Serve across the sauce 1 scoop of mangosteen sorbet and garnish with the orchid.
